California Shrimp Scampi

2/3 Pound California Shrimp	1/4 Teaspoon Salt
1 Teaspoon Butter	1/4 Teaspoon Pepper
2 Teaspoons Olive Oil	Juice Of One Lemon
3 Cloves Garlic, Minced Or Pressed	2 Tablespoons Italian Parsley,
1/4 Cup White Wine (Chardonnay)	-Finely Chopped

Melt butter and oil together in sauté pan. Add garlic, sauté for one minute. Add shrimp, sauté for one minute. Add wine, lemon juice, salt and pepper. Sauté quickly while sauce reduces and shrimp turns pink. Do not overcook. Sprinkle with parsley before serving. Serve with sauce over noodles or rice if desired. Serves 4.

2003 Recipe - April Ferre - California Seafood Council, 1997.

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"This scampi recipe has a crisp 'green' taste.  You may wish to decrease the amount of parsley you use." - April Ferre

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